In the morning, Washington Redskins wide receiver Pierre Garcon is up early, training his mind and body to anticipate anything—be it a touchdown pass or an enormous defensive lineman. After practice, he continues to plan for what’s ahead—even beyond his football career. And while he still works on...

Every restaurant company wants to grow. If you aren’t growing, you’re vanishing. To grow means that you are increasing same-store sales, increasing EBIDTA, or opening new locations. Growing your organization by opening new locations needs to be done strategically, especially from a supply chain...

Chief financial officers (CFO) do more than count dollars and prepare financial reports. They evaluate financing options, monitor industry metrics, improve operational efficiencies, and identify where risks and opportunities exist. And in recent years, the evolution of the CFO role has given brands...

Fresh has become a mantra of the restaurant industry these days, and there’s nothing that conveys fresh better than using raw items, particularly fruits and vegetables. The growth of salads on limited-service menus has fueled operators’ use of all types of raw foods, and there are an increasing...

During an exclusive webinar earlier this week, chefs, operators, and industry researchers came together to discuss how to thoughtfully add Asian flair to restaurant menus across the industry. In the hour-long session, participants learned how to leverage the flavors, stunning visuals, and healthy...

Raw fruits and vegetables are often an afterthought in restaurants. But at Freshii, those ingredients are the main event, says Andie Shapira, who leads the chain’s menu innovation and development.
“To me, it makes perfect sense: Whenever you cook fruits and vegetables, you’re killing the natural...

Poke (pronounced poh keh) is a traditional Hawaiian dish that could become more common on the mainland. Best described as a fish salad, poke is comprised of raw fish—typically yellow-fin tuna—rice, seaweed, garnishes like green onions and nuts, and spices.
“This is a Hawaiian-born-culture food that...

The Menus of Change initiative, launched in 2012 as a partnership between the Culinary Institute of America (CIA) and the Harvard T.H. Chan School of Public Health, aims to bring together leaders in foodservice and public health to address serious food-industry concerns, including obesity,...

The National Restaurant Association (NRA) announced its award-winning Kids LiveWell initiative is marking its four-year anniversary this month with a growing list of restaurants offering healthful children’s menu choices to families in every state.

The month of August typically triggers thoughts of back to school and thus the end of summer, but this year, the Dairy Queen system, a Berkshire Hathaway company, is trying to change that. The brand is encouraging fans to hold on to the golden days and nights of summer as long as possible with...

As a result of a somewhat dampened outlook among restaurant operators, the National Restaurant Association’s Restaurant Performance Index (RPI) declined in June for the second consecutive month. The RPI—a monthly composite index that tracks the health of and outlook for the U.S. restaurant...

Robeks Fresh Juices and Smoothies, a growing national franchise known for its best-in-class products and its use of the freshest ingredients, is bringing its customers a taste of tropical paradise with thee new Hawaiian-inspired Açaí Bowls.

McCloud Services, a leading pest management company servicing Illinois as well as Indiana, Iowa, Kansas, Kentucky, Missouri, Tennessee, and Wisconsin, is encouraging food facilities and food processors to revisit their filth fly prevention program this summer as these common summer pests carry...

Continuing its meteoric rise in the Middle East, the well-known, Houston-based Italian restaurant announced its first signed agreement in Riyadh, Saudi Arabia with the Hospitality & Catering Company. The location is due to open in the urban metropolis by the end of this year.

The minimum wage is on the mind of most quick-service operators today, especially as many states and cities pass regulations that bump the minimum wage upward.But when Moo Cluck Moo founder Brian Parker and his team first sat down to discuss employee pay, he says, the minimum wage wasn’t even

As most of the food industry knows, the Food and Drug Administration (FDA) recently announced an extension to the rule released last year requiring that restaurant chains and retailers provide customers with calorie counts on available food and beverages by December 1, 2015.Now restaurants have an e